Treat It Like A Chuck????

[Burly567]

I bought a couple of beef bottom round roasts on sale (BOGO), and was wondering if they're smoked like a Chuck?

 

[SmokinVOLfan]

Bottom round IMO is better used for thin slicing since it is such a tough piece of meat. Great for jerky and deli style roast beef. My vote would be to inject with whatever you would like and coat with montreal steak seasoning. Smoke it low and slow(225) to 125-130 and pull it off. Slice it super thin(slicer if you have one) and have one hell of a French dip sandwich! I usually use eye of round but bottom will do just fine!

 

[Burly567]

Bottom round IMO is better used for thin slicing since it is such a tough piece of meat. Great for jerky and deli style roast beef. My vote would be to inject with whatever you would like and coat with montreal steak seasoning. Smoke it low and slow(225) to 125-130 and pull it off. Slice it super thin(slicer if you have one) and have one hell of a French dip sandwich! I usually use eye of round but bottom will do just fine!

It doesn't pull well?

I don't have a slicer.

 

[SmokinVOLfan]

No problem if you don't have a slicer. Just let it rest and then slice as thin as you can get it with a knife.

Bottom round is so lean I don't think you will get what you are going for in trying to get pulled beef. Would be a very long slow smoke in order to get it pulled apart and then might be dry. Not to say it cant be done but chuck is a better application for that.

 

[chopsaw]

Vol has you covered . Not enough fat . Here's an eye round I just did if you're interested .
https://www.smokingmeatforums.com/threads/eye-round-roast-beef-sandwich.289228/

 

[6GRILLZNTN]

Smokin, and Chop are telling the truth. I can guarantee you if you try it, you'll never buy store bought sliced roast beef again.

 

[Burly567]

I'm trying to get a pic posted. Having difficulty. .

This rump roast looks like it has some nice marbling.

 

[Smokin' in AZ]

use the upload file button...

 

[Burly567]

 

[drdon]

Let the smoking begin!
Don

 

[chopsaw]

I think I would still go med rare , cool and slice . Staying with your question .

However , I would make pastrami out of that .

 

[bregent]

Are you planning on taking that to a higher temp to pull, or cooking to medium rare for slicing?

As mentioned earlier, round has a fair amount of connective tissue, but does not have a lot of fat, so it's best to either cook to medium/ medium-rare and slice thin against the grain, or braise.

 

[Burly567]

I'm going to braise. I have a pan of broth underneath.

 

[Smokin' in AZ]

Let the smoking begin!
Don

What he said ^

 

[noboundaries]

Two words...beef jerky.

Not as lean as top round, but makes great jerky.

Or 125F, slice thin, and great roast beef.

Oh, just read to catch up. Braising works.

 

[cornman]

Everyone up above is right. Don’t go all in like a chuck. I smoke bottom round to 125, no more than 135 tops. Cuts like that are great for pit beef. Your cut looks beautiful...be sure to post pics!

 

[Burly567]

Catastrophic Fail.....

 

[drdon]

Details?????? and Pics please. We can all learn.

 

[Burly567]

I thought that I could do low and slow. Did a13 hour smoke at 225. The heart of the roast was somewhat moist and tender.

 

[SmokinVOLfan]

That's kind of what I figured would happen. Just too lean a piece of meat to smoke like that. Next time take it to 125-130 and then slice it super thin for sandwiches!